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White Bean Salad With Sweet And Creamy Mustard Dressing

Wylie.Dufresne's picture
  Dried white beans 1⁄2 Pound
  Salt 2 Teaspoon
  Sweet paprika 2 Teaspoon
  Dry mustard 2 Teaspoon
  Onion powder 1 Teaspoon
  Garlic powder 1 Teaspoon
  Dried basil leaves 1 Teaspoon
  Dried oregano leaves 1 Teaspoon
  Dried thyme leaves 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
For creamy dressing
  Nonfat cottage cheese 1⁄2 Cup (8 tbs)
  Nonfat sour cream 3⁄4 Cup (12 tbs)
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Prepared yellow mustard 1 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Brown mustard 3 Tablespoon
  Artificial sweetener 4 Gram (4 Packets Of 1 Gram Each)
  Nonfat mayonnaise 1⁄4 Cup (4 tbs)
  Defatted chicken stock 4 Cup (64 tbs)
  Finely chopped tomatoes 1⁄2 Cup (8 tbs) (Fresh Ones)
  Finely chopped yellow bell pepper 1⁄4 Cup (4 tbs)
  Finely chopped green bell pepper 1⁄4 Cup (4 tbs)
  Finely diced celery 1⁄2 Cup (8 tbs)
  Bok choy leaves and stalks 1⁄2 Cup (8 tbs), chopped
  Chopped collard greens 1⁄2 Cup (8 tbs) (Fresh Ones)
  Chopped iceberg lettuce 1⁄2 Cup (8 tbs) (Finely Chopped)
  Red leaf lettuce 1 Cup (16 tbs), chopped
  Green leaf lettuce 1 Cup (16 tbs), chopped
  Diced mushrooms 3⁄4 Cup (12 tbs) (Fresh Ones)

Day 1: Add enough water to the beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator.
As the beans absorb the water, they will more than double in volume.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Place all of the dressing ingredients, except the mayonnaise, in a blender and add 1 tablespoon of the seasoning mix.
Puree until smooth and creamy.
Add the mayonnaise, stir to blend thoroughly, and set aside.
Drain the white beans.
Place a heavy 5 quart pot, preferably nonstick, over high heat and add the chicken stock, the remaining seasoning mix, and the drained white beans.
Cook until the beans are tender and the liquid is thick and creamy looking, about 40 to 45 minutes.
If the level of the liquid seems low during the cooking time, add water 1 cup at a time.
Drain (but do not rinse), and set the beans aside to cool.
When the beans are cool, place them in a large bowl, add all the vegetables, and toss until evenly mixed.
Add the dressing and fold gently until evenly distributed.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.5 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1472 Calories from Fat 44

% Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1.1 g5.3%

Trans Fat 0 g

Cholesterol 32.1 mg10.7%

Sodium 7621.9 mg317.6%

Total Carbohydrates 247 g82.2%

Dietary Fiber 51.3 g205.2%

Sugars 59.3 g

Protein 113 g227%

Vitamin A 380.9% Vitamin C 299.4%

Calcium 216% Iron 238%

*Based on a 2000 Calorie diet

White Bean Salad With Sweet And Creamy Mustard Dressing Recipe